Thai theme is continued for this side dish as well. I have to serve potatoes for a barbecue especially when burgers are involved. I usually prefer fries but I went with a potato salad.
I wanted to come up with a delicious recipe that is easy to make and also can be made ahead of time- that to me, is the key to a successful party. I need to be a stress free hostess and in order for me to be completely relaxed, I have to be able to do everything in advance. For this barbecue, I made sure everything was ready to go. The only thing my husband had to grill were the burgers and the corn. The rest was all laid out on the table, ready to go.
This salad was easy to make- there was a bit of chopping involved and then just a matter of mixing all the components. The two main ingredients in this dish are the peanut butter and coconut milk. The dressing mimics the typical Thai flavors. It is sweet, savory, tangy and spicy.
The potato salad went really well with the Thai style burgers- definitely try this for your fourth of July meal…
- 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
- 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)
Add to a large serving bowl and keep aside.
- 1 cup peanut butter
- ½ light coconut milk
- 2 tablespoons honey
- 2 tablespoons tamari
- 2 tablespoons sriracha sauce
- 2 limes, juiced
- 1 tablespoon rice wine vinegar
Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 1 cup salted peanuts, chopped
Top with cilantro, green onions and peanuts. Serve room temperature.